My family, late summer early fall 2018

This is my older daughter Sophie. She is helping one my PhD students, 
Karen Kinslow, do some topographic surveying. Sophie is a junior in high
 school this year.

These are my twins, Sara (left) and Kate (right). They are in the fourth grade
 and this is the first day of the school year.

My garden in 2018: tromboncino

Tromboncino, or zucchetta, can be eaten as a summer squash or allowed to cure and eaten as a winter squash.  The top photos is the summer tromboncino. At the bottom are the ones that made it through to the curing stage. I have them now, in my basement root cellar and will be eating them through the spring of 2019. They taste a lot like acorn squash but are much easier to peel. I use a puree of boiled or roasted winter tromboncino as a base for a tomato pasta sauce and for when I make pinto or black beans. I've baked it into breads and added boiled slices of it to miso soup.